A flavorful lentil and vegetable curry stew full of plant protein, fiber, and tons of flavor. Comprised of toor dal, mingled with fresh zucchini, tomato, and onion, this creates a warm and satisfying traditional Indian stew. Serve with hot basmati rice, roti, naan, or idli.
Using the Instant Pot’s sauté feature, sauté the onion, mustard seed, garlic, and ginger in a spritz of avocado oil (optional) for 2 minutes, stirring occasionally.
Press cancel.
Stir in the split lentils (toor dal), tomato, zucchini, curry leaves, chilies, turmeric, kashmiri chili powder, cumin, and vegetable broth (or water). Cook on High Pressure for 12 minutes.
Allow the pressure to release naturally for 15 minutes, then quick release, if needed. Remove the lid. Remove the 2 red chilies and discard. Stir and mash the lentil mixture if you prefer a smoother consistency. The dal should be soft and lumpy.
Add the fresh lemon juice, cilantro, hing, and salt and pepper to taste. Adjust seasonings to taste.
Garnish with additional cilantro, if desired. Serve with hot basmati rice, roti, naan, or idli.
Store any leftovers in an air-tight container in the refrigerator for up to 5 days. After reheating, stir in a little water to achieve desired consistency.